F ish F orever F

Fis

h F

or

ev

er

Fa

vo

rit

es

Hawai‘iAmerican Samoa

Guam Northern Mariana

Islands

Copyright 2014 by the Western Pacific Regional Fishery Management Council1164 Bishop Street Suite 1400Honolulu, HI 96813

Published in the United States by the Western Pacific Regional Fishery Management Council under NOAA Award #NA10NMF4410127.

ISBN 978-1-937863-17-3

Cover art courtesy of Gyotaku by Naoki (gyotaku.com)Inside: Fish fillet photos courtesy of The Honolulu Fish Company

i Fish Forever Favorites

1 BILLFISH1 Hawaiian Style Marlin Poke2 Marlin Poke with Tobiko Drizzle, Taro Chips and Black

Sesame Seed Garnish2 Spicy A‘u Tartare3 Kajiki with Jungle Curry Aioli on Asian Slaw4 Blue Marlin Tempura with Seasoned Dashi with Shichimi4 Sautéed Marlin with Malaysian Curry Sauce and Mango Chutney5 Tahitian-Style Nairagi Carpaccio5 Grilled Swordfish on a Bed of Orzo and Spinach Topped with Watercress

Beurre Blanc6 Guam Style Marlin Kelaguen7 Asian Tostada with Umeboshi Vinaigrette7 Chef Martin’s Marlin Roll

9 TUNA10 Ono Limu Poke10 Hawaiian Style ‘Ahi Poke10 Shoyu Poke10 Spicy ‘Ahi11 ‘Ahi Poke Roll12 Panko-Crusted ‘Ahi Sashimi with Soy-Wasabi Butter Sauce13 ‘Ahi Tuna with Fresh Asparagus-Shiitake Mushroom Ragout served

with an Asian au Poivre Sauce14 Black Magic ‘Ahi with Sake Braised Spinach, Ruby Port & Hot Mustard Sauce14 Seared ‘Ahi over Pohole Shoots with Sweet Soy Sauce & Green Onion

Oil Drizzle15 Spice-Crusted Seared ‘Ahi with Hawaiian Pineapple Chutney, Coconut

Sauce and Baby Greens16 Tataki ‘Ahi with Asian Coleslaw and Shoyu Vinaigrette16 Oka Mauga O Ali‘i with Cooked Taro or Green Bananas17 Samoan Oka17 Skipjack Fish Burgers17 Tuna Candy Kabobs

CONTENTS

Continued on next page

Fish Forever Favorites ii

19 SNAPPER19 Furikake Crusted Opakapaka on Udon Noodles with

Sweet Lobster Garlice Butter 20 Ginger Crusted Opakapaka with Plum Chili Sauce20 Baked Onaga21 Uku Florentine with Seafood Béarnaise Sauce21 Eskabechi/Escabeche22 Ginger Steamed Uku on Okinawa Sweet Potatoes with

Ogo Seaweed Ginger Tomato Nage

23 CRUSTACEAN23 Spiny Hawaiian Lobster Bisque24 Lobster a la Barbeque24 Broiled Deep Sea Hawaiian Shrimp with Garlic and Capers24 Deep Sea Hawaiian Shrimp Steamed with Dill

25 OTHER FISH26 Akule ala Fishery Attaché26 Quick Octopus Pupu26 Mahimahi Chowder27 Smoked Hawaiian Opah Tartare with Watercress Salad and

Breadfruit & Taro Crisps27 Opah Pupu27 Misozuke Opah28 Tandoori Style Opah with Yogurt, Cucumber Sauce and

Sweet Potato Chips29 Curried Monchong with Rice Pilaf and Chutney29 Naked Monchong with Crab Stuffing and Sautéed Vegetables30 Hawaiian Fish Stew30 Steam Fish – “The Easy Way”31 Lime-Soy Seafood Marinade31 Chamoro-Style Fish Stew 31 Shark Matelote32 Island-Style Fish Chowder32 Gorilla Ogo Cake

CONTENTS

iii Fish Forever Favorites

The archipelagos of Hawai‘i, American Samoa and the Marianas (Guam

and the Commonwealth of the Northern Mariana Islands) are specks of

land in the world’s largest ocean. These islands have been inhabited for

millennia by the people known today as Hawaiians, Samoans, Chamorro

and Refaluwasch. For these ocean people, fish and crustaceans are primary

sources of protein. The reefs and the sea are their “icebox,” particularly

when preparing for family gatherings, holidays and other special occasions.

In this recipe book, we share with you both traditional fish dishes—such

as oka from American Samoa, poke from Hawai‘i and kelaguen from the

Marianas—as well as contemporary Pacific island cuisine. Many of the

recipes are from renowned chefs specializing in the fusion of native dishes

with the seafood traditions of Asian and other immigrant populations who,

over the past centuries, have made these archipelagos their home.

The book gathers together the majority of the recipes that the Western

Pacific Regional Fishery Management Council has shared over nearly four

decades through its Pacific Islands Fishery News, at its booth at the annual

NOAA Fish Fry, at Teacher Workshops on the Hawai‘i Seafood Industry,

during Fishers Forums held as part of its Council meetings and at other

events, such as the First Stewards Symposium: Coastal Peoples Address

Climate Change.

We thank the many chefs, the Guam Fishermen’s Cooperative Association,

Hawaii Fishing News and all the others who have shared these recipes with

the Council as well as the Hawaii Longline Association and United Fishing

Agency for providing fresh fish for the Council to share at these events. We

especially thank the fishermen who put fish in our pots and on our plates.

We look forward to continued work with them, and with you, as we strive to

ensure Fish Forever, especially local fish for local families.

Mahalo, Fa’afetai, Si Yu’us Ma’ase and Olomwaay,

Kitty M. Simonds

Executive Director

Western Pacific Regional Fishery

Management Council

FOREWORD

Fish Forever Favorites iv

Serving Blue Marlin Tempura at the Western Pacific Regional Fishery Management Council’s booth during the 2003 NOAA Fish Fry are (l-r) Council Executive Director Kitty Simonds, Secretary of Commerce Donald Evens, NOAA Administrator Conrad C. Lautenbacher and Honolulu Chef Russel Siu.

1 Fish Forever Favorites

Blue and striped marlin and swordfish are the

three primary billfish species landed in the US

Pacific Islands.

Indo-Pacific blue marlin, Makaira mazara

Hawaiian or Hawa‘i local: A‘u, Kajiki

Samoan or American Samoa local: Sa‘ula

Chamoru or Guam local: Batto’

Refaluwasch or Northern Marianas local:

Taghalaar

Striped marlin, Tetrapterus audax

Hawaiian or Hawa‘i local: A‘u, Nairagi

Swordfish, Xiphias gladius

Hawaiian or Hawai‘i local: A’u Ku, Broadbill,

Shutome

Samoan or American Samoa local: Sa‘ula malie

Chamoru or Guam local: Swordfish


Taghalaar

BILLFISHHawaiian-Style Marlin Poke

Courtesy of Chefs Eddie Mafnas and Jeffrey Sampson, Firehouse Food Truck and Mafnas Catering and Events, Honolulu

Serves 8

Ingredients

1 lb marlin, ½-inch diced 6 tbsp soy sauce 2 tbsp sambal oelek (Indonesian chili paste) 4 tsp sesame oil 1 tbsp roasted white sesame seeds ½ cup yellow onion 1⁄8-inch diced 2 cloves garlic, finely chopped 3 tbsp ginger, peeled and finely chopped 4 tbsp dry roasted macadamia nuts, chopped 3 tbsp scallions, thinly sliced Lemon juice, to taste

Preparation

Combine the soy sauce, sambal, sesame oil, roasted sesame seeds, onion, garlic and ginger in medium bowl. Toss in the marlinm and let it sit in the refrigerator for 30 minutes. Stir in the macadamia nuts and garnish with scallions. Add lemon juice.

(Featured at the Western Pacific Regional Fishery Management Council booth at the 2014 NOAA Fish Fry)

Swordfish

Pacific Blue Marlin

Striped Marlin

Fish Forever Favorites 2

Spicy A‘u TartareCourtesy of Chef Grant Sato, Kapiolani Community College’s Culinary Institute of the Pacific, Honolulu

Serves 6

Ingredients

1 lb small diced a‘u (marlin or swordfish)1 tbsp salt2 tbsp water½ cup green onions, chopped2 tbsp wasabi tobiko1 tsp sriracha sauce1 tbsp oyster sauce1 tbsp red ebi flakes1 tbsp toasted sesame seeds2 tbsp mayonnaise¼ lb sweet potato or taro chips

Preparation and Plating

Salt the a‘u and sprinkle with water. Toss lightly and set aside for a minute. Place the a‘u in a bowl, add all of the other ingredients and stir well to combine. Serve chilled with chips.

(Featured in the Pacific Islands Fishery News, Spring 2011, and at the June 2010 Fishers Forum on Hawai‘i Seafood – Past, Present and Future, as part of the Western Pacific Regional Fishery Management Council’s 148th meeting.)

Marlin Poke with Tobiko Drizzle, Taro Chips and Black Sesame Seed GarnishCourtesy of Professor Kusuma Cooray, Kapiolani Community College’s Culinary Institute of the Pacific, Honolulu

Serves 6

Ingredients

1½ lbs marlin (nairagi) fillet, cut into ½” cubes and chilled

½ cup green onions, chopped2 tbsp roasted sesame seeds1 tsp low sodium soy sauce2 tbsp sesame oil¼ cup red ogo (seaweed), chopped1 tsp dried chili flakes1 tsp inamona* (optional)1 tbsp Hawaiian salt2 tbsp olive oil2 tbsp tobiko (flying fish roe)6 large taro chips1 tsp roasted black sesame seed, to garnish

* Traditional Hawaiian condiment made from roasted, ground and seasoned kukui nut meat

Preparation

Place fish in chilled bowl. Add green onions, sesame seeds, soy sauce, sesame oil, ogo, chili flakes, inamona and Hawaiian salt. Toss to combine the fish with the seasonings.

Plating

Spoon the fish (poke) into chilled serving dishes. Combine olive oil and tobiko, and drizzle around the poke. Garnish the plates with taro chips, and sprinkle plates with black sesame seeds.


Spicy A’u Tartare


Kajiki with Jungle Curry Aioli on Asian SlawCourtesy of Chef/Owner D. K. Kodama, Sansei Seafood Restaurant & Sushi Bar, Waikiki and Maui

Serves 2

Ingredients

2 5- to 6-oz fresh kajiki (or swordfish), steak cutKosher salt and pepper, to taste¼ cup Jungle Curry Aoili3 cups Asian Slaw¼ cup carrots, julienne¼ cup red bell peppers, julienne2½ cups won bok (napa cabbage), cored and slaw cut1 cup wonton wrappers, thinly sliced and

fried crisp1 tbsp fresh cilantro, coarse chopped1 tbsp green onions, thinly sliced1 tbsp fresh Thai or Italian basil, coarse chopped2 tbsp peanuts, roasted & salted, chopped¼ - ½ cup Thai vinaigrette

Jungle Curry Aioli1 tsp garlic cloves, minced1 tsp fresh ginger, mincedZest of 1 kaffir lime leaf2 tbsp sake1 tsp red curry paste, or to taste½ tsp curry powder1 tsp paprika1 13-oz can coconut milk, unsweetened1 tsp tomato paste1 tbsp peanut butter, creamy style1 cup mayonnaise

Sweat garlic, ginger and lime leaves (zest) in a sauté pan over a medium heat. Add the red curry paste, curry powder, and paprika, sauté for 30 seconds. Deglaze with sake, reduce out alcohol. Add coconut milk and tomato paste. Bring to a

simmer and reduce by half volume. Cool sauce. Blend curry sauce with mayonnaise. Reserve.

Thai Vinaigrette1 tsp garlic cloves, minced½ cup rice vinegar½ cup sugarJuice of 1 lime1 tbsp fish sauce, or to tasteBlend all ingredients. Reserve.

Preparation

Season marlin fillets on both sides. Heat sauté pan over a high heat, add oil and pan-sear marlin fillets to desired doneness. Chill fillets and reserve (can also be served warm). Meanwhile, place the carrots, bell peppers, napa cabbage, half the fried won tons and peanuts, fresh chopped herbs into a mixing bowl. Add the Thai vinaigrette and toss to coat ingredients.

Plating

Transfer and mound dressed slaw on serving plates. Slice the marlin steaks into 1” pieces. Place slices on top of the slaw. Drizzle with the Jungle Curry Aioli and garnish with the remaining peanuts and fried wontons.


Billfis

h R

ec

ipe

s

Pacific Blue Marlin fillet


Blue Marlin Tempura with Seasoned Dashi with ShichimiCourtesy of Chef Russell Siu, 3660 on the Rise, Honolulu

Serves 4

Ingredients

12 2-oz portions of marlinSalt and pepper, to taste¼ cup flour1 cup tempura flour½ cup ice water (may need more to get

desired consistency)1 quart frying oil (heated to 350 degrees)CilantroBlack sesame seeds

Seasoned Dashi with Shichimi2 cups dashi (Japanese soup stock)¼ cup teriyaki sauce3 tbsp ponzu1 tbsp ginger, finely grated2 tbsp green onions, chopped½ tsp shichimi

In a sauce pot add the ingredients, and mix well.

Preparation

Season marlin with salt and pepper. Dredge in flour and shake off excess. In a non-reactive bowl, add tempura flour. Whisk in water slowly until batter has a consistency of thick maple syrup. Place floured fish into batter and coat evenly. Place in fryer for about 3 to 4 minutes.

Plating

Ladle about 3 to 4 oz of Seasoned Dashi onto bottom of a pasta bowl. Place 3 fillets of marlin atop sauce. Garnish with cilantro and black sesame seeds.


Sautéed Marlin with Malaysian Curry Sauce and Mango ChutneyCourtesy of Executive Chef Ray Dasalla of The Hau Tree Lanai Restaurant (1st prize entrée division winner at the 1991 Hawai‘i Seafood Festival)

Ingredients12 oz striped or barred marlin fillet5-6 green onions (stems only)1 tsp Spike seasoning1 tsp lemon grass, freshly minced½ cup fresh coconut, shredded2 oz clarified butter

Malaysian Curry Sauce2 oz clarified butter½ cup onion, finely diced1 tbsp ginger, minced3 cloves garlic, sliced6 basil leaves2 tsp paprika1 tbsp Malaysian curry powder3 plum tomatoes, peeled, seeded, finely dicedLemon juice, to taste½ cup fish stock1½ cup coconut milk4 tsp sugar½ cup plain yogurt½ cup sour creamSalt, to taste

Sauté onions until slightly brown. Add garlic, basil leaves, paprika and curry powder. Sauté 2–3 minutes. Add tomatoes and cook for another minute. Add all the remaining ingredients. Simmer

5–10 minutes. Transfer sauce into blender and blend until smooth.

Fresh Mango Chutney10 oz Hayden mango, diced½ cup mint, chopped½ cup ginger, choppedChilies, minced, to tasteSalt, to tasteSugar, to taste

Mix all ingredients together; chill for 2 hours

Preparation

Run chopstick through the fillet, and lard with green onion stems. Cut into 2-oz fillets, season with Spike and marinate for 2 hours. Sprinkle lemon grass and fresh coconut on fillets. Heat butter in sauté pan and sauté fillets until slightly undercooked.

(Featured in Pacific Islands Fishery News, Spring 2002)


Tahitian-Style Nairagi CarpaccioCourtesy of Chef Nico Chaize, Nico’s at Pier 38, Honolulu

Serves 4

Ingredients

1-lb block of fresh nairagi (striped marlin)Sea salt (Hawaiian salt)White pepper3 Tahitian limes1 Maui onion, thinly sliced3 tbsp capers2 tbsp extra virgin olive oil

PreparationCut the nairagi block into extra thin slices. Place nicely displayed on an iced cold platter. Salt and pepper. Squeeze the juice from the limes over the fish. Decoratively add the onion slices and capers. Finish by spooning on olive oil. Chill before serving.

(Featured in the Pacific Islands Fishery News, Summer 2009, and at the Western Pacific Regional Fishery Management Council’s Teachers Workshop on the Hawai‘i Seafood Industry, April 2009)

Grilled Swordfish on a Bed of Orzo and Spinach Topped with Watercress Beurre BlancCourtesy of Chef Nico Chaize, Nico’s at Pier 38, Honolulu

Serves 2

Ingredients

2 7-oz swordfish steaksRosemaryThymeBasilOlive oilOrzoSpinach1 cup onions, diced½ cup shallots and garlic1 lemon, whole, peeled2 cups white wine3 cups chicken stock4 cups heavy cream¼ lb butter1 bunch watercress, fresh

Preparation

Marinade swordfish in herbs and olive oil for 2 hours. Cook orzo, cool down and set aside. Blanch spinach and strain out water. Sauté onions, shallots, garlic and lemon in pot. Deglaze with white wine. Reduce to half. Add chicken stock. Reduce to half and then add heavy cream. Reduce until thick. Strain sauce and blend in blender with butter and watercress. Sauté spinach with garlic, butter and orzo. Grill swordfish 1 ½ minutes each side.

Plating

Set orzo and spinach at center of the plate, place fish on top and pour sauce over the fish. Garnish with fresh watercress.

(Featured in the Pacific Islands Fishery News, Spring 2005)

Billfis

h R

ec

ipe

s

Swordfish fillet

Striped Marlin fillet


Guam Style Marlin KelaguenCourtesy of Chefs Eddie Mafnas and Jeffrey Sampson, Firehouse Food Truck and Mafnas Catering and Events, Honolulu

Serves 8

Ingredients

1 lb. fresh marlin ½ inch dice1⁄2 cup lemon juice (fresh preferred)4 tbsp. lemon powder 2 tbsp. chili peppers ¼ cup onion, diced smallSalt to taste 1 cup coconut, freshly grated3 tbsp scallions, thinly sliced

Preparation

Combine marlin, lemon juice and salt, and let sit for 20 minutes in refrigerator. Drain lemon juice, add remaining ingredients and let it sit for 15 minutes in the refrigerator. Serve with your favorite corn tortillas.

(Featured at the Western Pacific Regional Fishery Manage- ment Council booth at the 2014 NOAA Fish Fry, and in the Pacific Islands Fishery News, Spring 2014. Fish kelaguen using yellowfin tuna was featured in the December 1988 issue of the newsletter.)

Fish Kelaguen from a Gupot Y Peskadot (Fishermen’s Festival) in Guam.

A table featuring some of the many dishes for the feast at the Chamorro Lunar Calendar Festival, including Fish Kelaguen. Photo credit: Ed San Nicolas.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Is kelaguen an appetizer, a main dish

or a “chaser”? Well, it all depends on the venue and the purpose of getting together.

If the guys are getting together to drink some beer, then it is a chaser (“Chesa”) and that is usually in combination with a BBQ (grilling) going on. The “Chesa” will be in a serving dish by the BBQ pit and is usually by itself or with a side of “Titiyas” (corn tortillas, a thicker version of the Mexican kind).

Most times it is a course in a multi-course (emphasis on “MULTI”) meal offering as with many family (e.g., weddings, christenings, etc.) and community gatherings (e.g., fiestas, patron saint celebrations). It is not uncommon for the typical “BBQ” to have 20 plus items on the main table, which could include as many as five different types of kelaguen offerings.

<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<


Chef Martin’s Marlin RollCourtesy of the Guam Fishermen’s Cooperative Association

Ingredients

2 lbs marlin loinFresh herbsSalt and pepper, to taste1 carrot1 bell pepper1 onionCabbage

Preparation

Roll out marlin loin. Sprinkle fresh herbs, salt and pepper onto the sheet of marlin. Cut the vegetables julienne style, place them on one side of the sheet and roll it. After you have rolled your roulade, take some string and tie it at both ends. Bake the roulade at 350 degrees for 15 minutes. Remove from oven, and let stand at room temperature for 5 minutes. Serve with pasta and a light cream sauce.

(Featured in the Pacific Islands Fishery News, Winter 2002)

Asian Tostada with Umeboshi Vinaigrette Courtesy of Chef D. K. Kodama, Sansei Seafood Restaurant & Sushi Bar, Waikiki and Maui

Serves 4

Ingredients4 oz marlin12 pcs wonton skin¼ cup shichimi4 oz rock shrimp1 tsp carrot, grated1 oz cucumber, seedless, sliced thinPinch of cilantro1 oz tomato8 oz Umeboshi VinaigrettePinch of white sesame seeds

Umeboshi Vinaigrette2½ cups ume paste2 cup ume sauce6¼ cup rice vinegar2½ cup sugar5⁄8 cup hondashi1½ tbsp white pepper5 oz soy sauce2½ tbsp Coleman mustard2½ tbsp garlic, chopped72 oz cottonseed oil

Puree ume paste and sauce until very smooth. Remove and place in large mixing bowl. Add remaining ingredients except oil and whip until blended. Add oil and blend.

Preparation

Fry wonton skin and set aside. Coat marlin with shichimi and lightly bake. Blanch rock shrimp in salt water. Mix marlin, rock shrimp, carrot, cucumber, tomato and cilantro together.

Plating

To plate, place 3 pieces of fried wonton in middle of plate. On top, add a quarter of the fish mixture. Top fish with 2 oz of Umeboshi Vinaigrette. Garnish with white sesame seeds.(Featured at the Western Pacific Regional Fishery Management Council booth at the 2005 NOAA Fish Fry)

Billfis

h R

ec

ipe

s

For additional Pacific Island

recipes using billfish, see Ono

Limu Poke, Shoyu Poke, Oka

Mauga O Alii with Cooked Taro

or Green Bananas, Samoan Oka

and Tuna Candy Kabobs in the

tuna section.


Honolulu Fish Auction


Bigeye, yellowfin, skipjack and albacore are the

four main tuna species landed in the US Pacific

Islands. Honolulu consistently ranks as one of

the nation’s top 10 ports in value of fish landed

due to the fresh, sashimi-quality bigeye tuna

landings by the Hawai‘i longline fleet.

Bigeye tuna, Thunnus obesus

Hawaiian or Hawai‘i local: ‘Ahi po‘onui,

‘Ahi, Mebachi

Samoan or American Samoa local: Asiasi, To‘ou

Chamoru or Guam local: Bigeye tuna


Toghu, Sangir

Yellowfin tuna, Thunnus albacares

Hawaiian or Hawai‘i local: Ahi kanana,

‘Ahi, Shibi

Samoan or American Samoa local: Asiasi, To‘ou

Chamoru or Guam local: Kacho


Toghu, Toghu hangar

Skipjack tuna, Katsuwonus pelamis

Hawaiian or Hawai‘i local: Aku

Samoan or American Samoa local: Atu,

Faolua, Ga‘oga

Chamoru or Guam local: Bunita


Arangaap, Hangaraap

Albacore, Thunnus alalunga

Hawaiian or Hawai‘i local: ‘Ahi palaha, Tombo

Samoan or American Samoa local: Apakoa

Chamoru or Guam local: Albacore


Angaraap, Hangaraap

TUNA

Bigeye Tuna

Yellowfin Tuna

Skipjack Tuna

Albacore Tuna


Ono Limu PokeIngredients

1 lb ‘ahi, aku or marlin, cut into bite-sized cubes1⁄4 tsp inamona (kukui nut), chopped fine1⁄4 cup chopped ogo (limu or seaweed)1⁄4 tsp chili pepper, to taste1 tsp Hawaiian rock salt

Preparation

Gently mix fish and inamona. Add other ingredients and mix gently. Do not smash cubed fish by over mixing. Chill and serve.

(Featured in Pacific Islands Fishery News, Fall 1996)

Hawaiian Style ‘Ahi PokeCourtesy of Chef Imposter Peter Apo

Serves 4 to 8

Ingredients

2 lbs fresh tuna 3 tbsp macadamia nuts chopped fine1 tbsp toasted sesame seeds1⁄2 cup chopped green onions or small slices round

onion 2 tbsp sesame oil1 cup quality soy sauce such as Kikkoman 1 tbsp rice wine vinegar

Preparation

Place all ingredients in a bowl. Toss/mix all gently so as not to bruise the tuna.

Plating option, ‘ahi poke bowl: Serve as a mini-meal by topping off a small bowl of hot rice with a generous amount of ‘ahi poke. Eat with chopsticks to complete this cultural hybrid Hawaiian-Asian dish.

Shoyu PokeCourtesy of Hawaii Fishing News

Ingredients

½ lb fresh aku, ‘ahi, marlin or other fish1 tsp ginger, finely chopped ½ cup shoyu1 round onion, quartered and sliced1 or 2 stalks green onionChili pepper flakes, chopped (optional)

Preparation

Cube fish to desired size. Combine with ginger and shoyu. Let stand in refrigerator for at least 1 hour. Combine with onions and pepper flakes.

(Featured in Pacific Islands Fishery News, Spring 2003)

Spicy ‘AhiIngredients

Fresh ‘ahi, chopped into small piecesRock saltBlack pepperSesame oilChili oilChili pepper flakesGreen onions, choppedPaprika

Preparation

Mix the ingredients to fit your taste. Serve over hot rice and enjoy!


Skipjack Tuna fillet


>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> What is Poke?

Poke (pronounced POH-keh) is a raw fish salad that is a signature dish in the Hawaiian Islands. This delicious “local grind” is commonly offered as an appetizer or side dish.

In Hawaiian, poke means “to cut into pieces.” Poke’s bite-size pieces of raw fish complemented by a variety of seasonings reflect the diversity of the local culture. Traditionally, Native Hawaiians used fresh, locally available ingredients such as sea salt, limu (seaweed), and ‘inamona (roasted, ground kukui nut) to make poke. Today, poke is available with seasonings and vegetables introduced to Hawai‘i such as shoyu (soy sauce), ponzu (citrus-flavored soy sauce) and sesame oil from Japan; kimchee from Korea; Sriracha sauce from Thailand; and ginger from China. Garlic, lemon, tomatoes, chilies, and sweet and green onions are also featured in poke recipes.

The most common fish used in poke is ‘ahi, but it can also be made with aku, a‘u (marlin), octopus, raw crab, cooked shrimp, clams, smoked salmon or even steak. The options are endless. Just ask Sam Choy, one of Hawai‘i’s most popular and well-known chefs, who hosts an annual Poke Festival and has an entire recipe book dedicated entirely to poke!

<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

‘Ahi Poke Roll Courtesy of Chef Alan Ballesteros, Henry Loui’s Restaurant, Honolulu

Ingredients

1½ lbs fresh ‘ahi, chopped2 tbsp white onion, chopped2 tbsp green onion, chopped¼ tsp cayenne pepper1½ tbsp soy sauce½ tsp sesame oil¼ tsp Hawaiian salt2 tbsp ogo (seaweed), choppedLumpia wrappersHoney Mustard Sauce1 tbsp dry mustard mixed with a little water1½ tbsp honey2 tbsp cream½ tsp sesame oil½ tsp soy sauce.

Mix ingredients together until smooth and free of any lumps.

Preparation

Mix first eight ingredients in a bowl. Spoon generously onto lumpia wrapper. Roll wrapper. Use a little water on wrapper edges to seal. Fry on both sides until just brown. Serve with honey mustard sauce.

(Featured in the Pacific Islands Fishery News, Summer 1997)

Tu

na

Re

cip

es

Bigeye Tuna fillet


Panko-Crusted ‘Ahi Sashimi with Soy-Wasabi Butter SauceCourtesy of Chef D. K. Kodama, Sansei Seafood Restaurant & Sushi Bar, Waikiki and Maui

Serves 4

Ingredients

½ lb ‘ahi, sashimi grade, cut into 1-inch strips 2 sheets nori (dried seaweed), cut in half

lengthwise2 cups baby spinach, loosely packed2 cups baby arugula, loosely packedKosher salt, to tasteBlack pepper, freshly ground, to tasteCottonseed, peanut or canola oil1 cup all purpose flour1½ cup tempura batter2 cups panko (Japanese breadcrumbs)¾ cup Soy-Wasabi Butter Sauce1 tsp black sesame seeds1 tsp fresh chives, chopped

Soy-Wasabi Butter Sauce1 tbsp cottonseed, peanut or canola oil1 tsp shallot, minced½ cup dry white wine1 tbsp fresh ginger, peeled and minced1 tsp lime juice, freshly squeezed¼ cup heavy cream½ cup unsalted butter3 tbsp sweet Thai chili sauce1 tbsp wasabi paste6 tbsp shoyu (Japanese soy sauce)

In sauce pan, heat oil over medium-high heat. Add shallots and sauté until translucent, 1 to 2 minutes. Add wine, ginger and lime juice and cook until reduced by half, about 12 minutes. Add cream and cook to reduce by one-third, about 10 minutes. Whisk in butter until smooth. Remove from heat and strain through a fine-mesh sieve. Stir in chili sauce. In small bowl, combine wasabi and shoyu. Whisk wasabi mixture into butter sauce until smooth. Keep warn until ready to use.

Preparation

Lay a nori, shiny side down with long side closest to you. Cover with a quarter of the spinach and arugula. Leave a ¼-inch border at the top for sealing. Lay a quarter of the ‘ahi strips across the center. Season, and roll tightly. Wet inside edge with water, and seal the roll. Repeat with other nori.

In a heavy saucepan, pour oil to depth of 4 inches and heat to 375 degrees. Coat rolls with flour, then dip in tempura batter and then coat with panko. Add rolls to oil and fry. Turn with tongs to coat evenly, until golden brown, no more than 3 minutes. Do not overcook. ‘Ahi in center should be bright red and uncooked. Using a slotted spoon, immediately remove from oil. Handling each roll carefully, slice in 6 pieces. Transfer to paper towels to drain.

Plating

To plate, spoon 3 tbsp of Soy-Wasabi Butter Sauce onto each of 4 plates. Place 6 ‘ahi roll pieces on sauce. Sprinkle with sesame seeds and chives. Serve immediately.

(Featured at the Western Pacific Regional Fishery Management Council booth at the 2005 NOAA Fish Fry. An alternative version from Maui was featured in the Pacific Islands Fishery News, Summer 1998)

Sashimi platter. Photo by John Kaneko.


‘Ahi Tuna with Fresh Asparagus- Shiitake Mushroom Ragout served with an Asian au Poivre SauceCourtesy of Chef/Owner D. K. Kodama, Sansei Seafood Restaurant & Sushi Bar, Waikiki and Maui

Serves 2

Ingredients

2 5- to 6-oz fillets fresh ‘ahiKosher salt & pepper, to taste1 tsp garlic, minced1 tbsp onions, small diced½ cup asparagus, bias sliced½ cup shiitake mushrooms, sliced2 tbsp white wine½ cup Asian au poivre sauce2 tsp chives (optional)2 tsp tobiko (red flying fish roe) (optional)

Asian Au Poivre Sauce1 tbsp wasabi powder2½ tbsp soy sauce1½ tsp hondashi1 cup sake1 tsp garlic, minced1 tsp black pepper, fresh cracked1 stick butter, unsalted

Preparation

To prepare sauce, combine the wasabi powder, hondashi, cornstarch and soy sauce in a mixing bowl. Reserve. Heat sake, and burn off alcohol in a sauce pot. Add soy sauce mixture, garlic and black pepper to the sake. Whisk to blend. Incorporate the butter (taste, adjust butter accordingly).

Reserve warm.

To serve, season tuna fillets on both sides. Heat sauté pan over a high heat, add oil and pan sear tuna fillets to desired doneness. Transfer tuna fillets onto heated serving plates. Reserve.

Return pan to heat. Add additional oil. Add the asparagus, mushrooms, garlic and onions. Sauté for 15-20 seconds. Deglaze with white wine, and add the au poivre sauce. Toss to coat ingredients. Pour sauce mixture over the tuna.

Optional: Garnish with chives and tobiko.


Tu

na

Re

cip

es

Albacore Tuna fillet

Yellowfin Tuna fillet


Preparation

Place fillets in Black Magic Spice mix, and coat evenly. In a sauté pan pre-heated to medium high heat, add canola oil. Place ‘ahi in pan, and sear on all sides keeping ‘ahi rare.

Plating

Squirt the mustard sauce in a 2-inch diameter circle. Fill the mustard circle with the port sauce. Slice ‘ahi sashimi-style, and put on top of sauce. Add pickled ginger for garnish.


Seared ‘Ahi over Pohole Shoots with Sweet Soy Sauce & Green Onion Oil DrizzleCourtesy of Chef Russell Siu, 3660 on the Rise, Honolulu

Serves 4

Ingredients

4 fillets fresh ‘ahi (5 to 6 oz each)Salt and pepperSesame seeds, black and whiteSeasoned Pohole ShootsSoy Sesame DressingSweet Soy SauceGreen onions, choppedSeasoned Pohole Shoots2 cups pohole shoots (fiddlehead fern),

cut 1-inch long4 cups water2 oz white vinegar or lemon juice

Bring water and vinegar to a boil. Add pohole shoots and simmer for about 4 minutes. Remove and rinse with cold water. Refrigerate until ready to use.

Soy Sesame Dressing½ cup sugar3⁄8 cup soy sauce1½ cups oilJuice of 2 lemons3⁄8 cup sesame oil2 tsp toasted sesame seedsSalt and pepper, to tasteCombine ingredients, and whisk until

fully incorporated.

Black Magic ‘Ahi with Sake Braised Spinach, Ruby Port & Hot Mustard SauceCourtesy of Chef de Cuisine Jon Matsubara, Japengo, Waikiki

Serves 3

Ingredients

6-oz block of sashimi-quality ‘ahi 1 tbsp canola oil 1 tbsp Japanese pickled ginger

Black Magic Spice2 tbsp chili powder2 tbsp sweet paprika1 tbsp salt1½ tsp cumin1½ tsp coriander1½ tsp ginger1½ tsp garam masala1½ tsp cayenne 4 tbsp ground furikake

Combine all ingredients.

Hot Mustard Sauce ¼ cup Coleman’s mustard powder 2 tbsp hot water2 tbsp unseasoned rice vinegar¼ cup soy sauce

Mix mustard and water into paste. Slowly add rice vinegar and soy sauce. Place in a squirt bottle.

Ruby Port Sauce ½ cup port2 tsp balsamic vinegar1 tsp fresh lemon juice1 tbsp minced shallot2 tbsp heavy cream½ cup unsalted butter, chopped¼ tsp salt ½ tsp pepper

Combine the port, balsamic vinegar, lemon juice and shallot in a saucepan. Bring to a boil over medium-high heat. Reduce the liquid until it becomes syrupy. Add the cream, and reduce by half. Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated. Be careful not to let the mixture boil or it will break and separate. Season with salt and pepper, and strain through a fine sieve. Transfer to a double boiler, and keep warm.


Sweet Soy Sauce1 cup mirin½ cup soy sauce¼ cup sugar¼ cup sake¼ cup sweet chili

In a non-reactive sauce pot, add all of the ingredients. Bring to a boil, and let simmer for about 3 minutes over low heat. Thicken with cornstarch and water. Simmer for another 4 minutes until cornstarch taste is gone and sauce is clear and shiny. Strain through a fine sieve.

Preparation

Heat a fry pan over high heat. Season ‘ahi with salt and pepper, and roll into the black and white sesame seed mixture. Sear in pan about 30 seconds per side. Remove and let cool. Slice into uniform slices and reserve on the side. Mix Seasoned Pohole Shoots with ¼ cup Soy Sesame Dressing.

Plating Divide seasoned pohole shoots onto plates. Place sliced ‘ahi over shoots. Drizzle Sweet Soy Sauce over ‘ahi. Garnish with green onions.


Spice-Crusted Seared ‘Ahi with Hawaiian Pineapple Chutney, Coconut Sauce and Baby GreensCourtesy of Professor Kusuma Cooray, Kapiolani Community College’s Culinary Institute of the Pacific, Honolulu

Serves 6

Ingredients

1½ lbs fresh ‘ahi fillet, cut into 1½” x 1½” four-sided log shapes

1 tsp salt1 tsp each ground coriander, cumin, paprika and

cayenne pepper1 tbsp roasted ground sesame seedsBaby greens

Hawaiian Pineapple Chutney1 cup pineapple tidbits (fresh or canned)1 tbsp onion, minced1 tsp garlic, minced

1 tsp ginger, minced1 tsp ground cinnamon¼ tsp cayenne pepper2 tbsp sugar, or to taste2 tbsp vinegarSalt, to taste

Place all ingredients in a non-reactive pan. Place on medium heat. Cook until the pineapple turns to a golden brown glazed consistency. (The pineapple may be cooked a day earlier.)

Coconut Sauce1 pint unsweetened coconut milk1 stalk lemon grass, crushed1 tbsp shallots, sliced1 medium jalapeno pepper, sliced1 tsp curry powderSalt, to tasteLemon juice, to taste

Place all ingredients (except lemon juice) in a saucepan. Reduce to ¾ cup. Season with lemon juice, and strain.

Preparation

Wipe the ‘ahi fillet to remove any moisture. Season with salt. Mix the spices and sesame seeds on a plate. Place ‘ahi on the spices, roll to dredge the ‘ahi, and refrigerate until ready to cook.

Heat a lightly oiled skillet, and sear the ‘ahi on high heat about 30 seconds per side.

Plating

Thinly slice the seared ‘ahi, and divide between six plates. Spoon the Hawaiian Pineapple Chutney and drizzle the Coconut Sauce around the fish. Garnish with baby greens.


Tu

na

Re

cip

es


Oka Mauga O Ali‘i with Cooked Taro or Green BananasCourtesy of Chef Sualua Tupolo, executive chef for Sodexo American Samoa and former exclusive chef for three American Samoa governors

Mauga O Ali‘i is the mountain in American Samoa where the Governor’s mansion is located. This is one of the traditional dishes served at the mansion and throughout the island when having an aiga fiafia (Samoan lu‘au).

Serves 8 to 10

Ingredients

2 lbs fresh, chilled asiasi fillets, cubed (can also use albacore, marlin or boneless snapper)

¼ tray ice cubes1 tbsp sea salt1 quart chilled waterSea or kosher salt, to tasteWhite pepper, to taste1 cup green onions, finely diced¾ cup fresh lime juice (3 medium limes)Zest of 1 lime (if not bitter)1 cup cucumber, peeled, seeded and cubed2 medium tomatoes, choppedRed serrano peppers, minced, to taste 2 cups freshly squeezed pe’e pe’e or good quality

canned unsweetened coconut cream

Preparation

In a large stainless steel or glass bowl, mix the ice cubes, 1 tbsp sea salt and chilled water. Soak the fish for at least 10 minutes. While the fish is soaking, prepare the rest of the ingredients.

Drain the fish in a colander, and rinse lightly and quickly with cold running water. Make sure to drain the water well. Return fish into a large chilled bowl, and season with salt and pepper.

Wearing gloves (a must when handling hot peppers and raw fish), add the green onions and massage them into the fish before adding the rest of the ingredients in the order listed above. Verify the seasoning, and keep refrigerated until served.

To plate, serve with cooked taro or green bananas (optional).

(Council booth at the 2010 NOAA Fish Fry; in the Pacific Islands Fishery News, Summer 2010; and at the First Stewards Symposium: Coastal Peoples Address Climate Change in 2012.)

Tataki ‘Ahi with Asian Coleslaw and Shoyu VinaigretteCourtesy of Chef Nico Chaize, Nico’s at Pier 38, Honolulu

Serves 4

Ingredients

1 lb block of ‘ahi 1⁄4 cup furikakeOlive oilShoyu Vinaigrette1 tbsp rice vinegar1 tbsp honey½ tbsp wasabi5 tbsp shoyu (soy sauce)Juice of half a lemonPinch of chili pepper flakes1 tbsp sesame oilAsian Coleslaw½ cup green cabbage, finely sliced½ cup red cabbage, finely sliced½ cup radish sprouts½ cup carrots, finely sliced½ cup shitake mushrooms, finely sliced

Preparation

Roll ‘ahi in furikake. Heat oil in a hot pan. Cook the four sides of the ‘ahi block, so it is seared on the outside and rare on the inside. Remove from heat. Cut the block into thin, sashimi style slices. Mix coleslaw ingredients together. Add the Shoyu Vinaigrette, and mix together. Place Asian Coleslaw in the center of the plate. Display the cut fish all around it.



Samoan OkaServes 8

Ingredients

1 lb asiasi (‘ahi), atu (skipjack) or sa‘ula (marlin), chopped into ½-inch cubes

½ cup fresh lemon juiceSalt½ cup fresh coconut milk1 cucumber, seeded and diced½ lb yellow onions, sliced very thin1 bunch green onions, chopped thin12-15 cherry tomatoes, quarteredSea salt and pepper, to tasteScallions

Preparation

In a bowl, combine fresh fish, lemon juice and salt and let marinate for 15 minutes. Drain the lemon juice, and add the coconut milk, cucumbers, onions and tomatoes to the bowl. Mix together, and add salt and pepper to taste. Garnish with scallions, chill and serve.

(Featured in the Western Pacific Regional Fishery Management Council booth at the 2014 NOAA Fish Fry. Oka (or Ota), which included celery, was also featured in the Pacific Islands Fishery News, April 1989)

Skipjack Fish BurgersCourtesy of Guam Fishermen’s Cooperative Association

Serves 4

Ingredients

1 lb ground skipjack½ small onion, chopped½ cup mushrooms, chopped½ cup bread crumbs1 egg1 tsp Worcestershire sauceSalt and pepper, to tasteOil, for fryingWater chestnuts, chopped (optional)

Preparation

Sauté onions and mushrooms in a little oil. Remove from the heat. In a bowl combine all the ingredients and form into patties. Pan fry for approximately 4 minutes, being careful not to overcook. Serve in a hamburger bun or with rice.


Tuna Candy KabobsCourtesy of the Guam Fishermen’s Festival (Gupot Y Peskadot)

Ingredients

2 lbs tuna (or marlin or swordfish)Vegetables, such as onion, cherry tomatoes,

green/red peppers, cut into chunks1½ cups brown sugar½ cup soy sauce2 tbsp fresh ginger, minced3 tbsp green onion, chopped½ tsp sesame oil1⁄8 tsp Chinese five spice powder

Preparation

Trimmings and tips from cooking grade tuna, marlin and swordfish loins can be put to good use. Slice the fish into small portions suitable for kabobs. Skewer portions (alternating with pieces of vegetable) on bamboo or metal skewers. Mix remaining ingredients together. Marinate the sticks in the mixture for 30 minutes or overnight. Grill at high temperature until fish is medium rare. A crust of sugar will caramelize on the outside of the fish.


Tu

na

Re

cip

es

For more Pacific Island tuna

recipes, see Guam-Style Marlin

Kelaguen in the billfish section.

Tuna Candy Kabobs.



Pink snapper, Pristipomoides filamentosus

Hawaiian or Hawai‘i local: Opakapaka

Chamoru or Guam local: Buninas

Long-tail red snapper, Etelis coruscans

Hawaiian or Hawai‘i local: Ula ula koae, Onaga

Chamoru or Guam local: Abuninas

Grey snapper, Aprion virescens

Hawaiian or Hawai‘i local: Uku

Chamoro or Guam local: Gogunafon,

Gåsgasnafom

SNAPPERFurikake Crusted Opakapaka on Udon Noodles with Sweet Lobster Garlic Butter Courtesy of Chef/Owner D. K. Kodama, Sansei Seafood Restaurant & Sushi Bar, Waikiki and Maui

Serves 6

Ingredients

2 lbs fresh opakapaka filletsCooking oil¼ cup furikake3 lbs udon noodles, cooked½ lb spinach, freshSweet Lobster Garlic Butter¼ lb Parmesan cheese, shredded

Sweet Lobster Garlic Butter3 lbs lobster bodies, excluding tail and claws

(can also use shrimp shells)1 large onion, coarsely chopped4 oz carrots, coarsely chopped4 oz celery, coarsely chopped2 garlic cloves, cut in half¼ cup tomato paste1 bay leaf2 tsp thyme1 tbsp black peppercorns, whole1⁄8 cup garlic cloves, thinly sliced½ lb unsalted butterSalt and pepper

Roast lobster bodies in oven at 450 degrees for 10 minutes. Place in stock pot with onion, carrots, celery, garlic cloves, tomato paste, bay leaf, thyme and peppercorns. Fill with water to cover lobster bodies. Simmer 1 hour. Strain. Reduce stock (1 quart) to 2 cups. Sauté sliced garlic. Add lobster stock reduction. Add butter, and whisk in seasonings.

Preparation

Coat opakapaka with furikake. Sear and set aside. Add udon noodles and spinach to Sweet Lobster Garlic Butter. Plate noodles. Garnish with parmesan cheese. Top with seared opakapaka.

(Featured at the Western Pacific Fishery Management Council’s booth at the 2005 NOAA Fish Fry and in Pacific Islands Fishery News, Winter 2006)

Pink Snapper

Grey Snapper

Long-tail Red Snapper

Frank Goto, general manager, United Fishing Agency, with Northwestern Hawaiian Islands bottomfish fishermen.


Ginger Crusted Opakapaka with Plum Chili SauceCourtesy of Chef Russell Siu, 3660 on the Rise, Honolulu

Serves 4

Ingredients

4 6-oz opakapaka fillets1⁄8 cup ginger, grated1⁄8 cup green onion, finely choppedCilantroKosher salt and black pepper, to taste 1 ½ cups panko1⁄8 cup oil or clarified butter

Plum Chili Sauce2 cups plum wine1 cup rice vinegarJuice of 1 lime2 tbsp scallion, chopped2 tbsp ginger, chopped2 tbsp shallots, chopped2 tbsp lingham chili sauce¾ cup heavy cream1½ cups butter, unsaltedKosher salt and pepper, to taste.

In a non-reactive sauce pot, add plum wine, rice vinegar, lime juice, scallion, shallots, ginger, shallots and lingham chili. Reduce by half the volume. Add heavy cream and reduce until cream starts to thicken. Whisk in butter slowly until all of the butter is incorporated. Strain through a fine sieve and season with salt and pepper.

Preparation

Mix together ginger, green onion, cilantro and panko. Season fillets with salt and pepper. Press one side of fillet onto panko mixture making sure that the crust is even across the fillet. Pan-fry panko side down first in a hot pan with oil. When golden brown, turn and continue cooking until fish is cooked through (about 5 minutes over medium heat). To plate, ladle 2 oz of sauce onto center of plate and place cooked fillet onto sauce. Garnish with a sprig of cilantro.


Baked OnagaCourtesy of the Maile Room, Kahala Hilton, Honolulu

Ingredients

1½ to 2 lbs whole onaga (ruby snapper)Salt and pepper, to taste1 tbsp lemon juiceDried fennel leaves (optional)½ cup melted butter½ to 1 cup onion, thinly sliced3 tbsp butter2 medium potatoes2 medium tomatoes, quartered½ cup dry white wine 3 tbsp Pernod (anise-flavored liquor)1 sprig of parsley1 lemon, quartered

Preparation

Preheat oven to 375 degrees. Clean fish and season inside and out with salt, pepper and lemon juice. Place fennel leaves inside fish. Brown fish on both sides in melted butter.

Place fish in baking dish, pour over remaining butter, and bake for 10 minutes. Sauté onion in the 3 tbsp of butter and place around fish. Bake another 10 minutes. Peel and thinly slice potatoes, and parboil in salted water. Add potatoes to the fish and bake another 10 minutes. Add tomatoes and pour white wine over fish. Sprinkle with Pernod. Bake for another 5 minutes or until wine is evaporated.

Plating

Place fish on a serving platter, and arrange vegetables around it. Pour juice from the baking dish over fish. Garnish with parsley and lemon quarters.

(Featured in the Pacific Islands Fishery News, October 1988)

Red Snapper fillet


Eskabechi/EscabecheFrom Real Guamanian Recipes, by way of Dorthy’s Kitchen

Serves 2

Ingredients

1 medium-size fish (snapper recommended)Salt1 clove minced garlic1 large onion, sliced length-wise2 cups green papaya, chopped1 green bell pepper, chopped¼ cup vinegar1 cup water2 tbsp soy sauce1 tbsp cornstarch mixed with cold water2 fresh tomatoes, sliced3 green onions, chopped¼ cup chopped fresh ginger

Preparation:

Sprinkle cleaned fish with salt inside and out. Let stand for 10 minutes. Bake, fry or grill fish until meat is soft. Fry garlic and onions until soft. Add papaya and peppers, and cook 10 minutes on medium heat. Add vinegar, water and soy sauce. Bring to boil. Add cornstarch that has been mixed with cold water. Stir in and allow sauce to thicken. Spoon over warm fish; let stand in oven for about 5 minutes for flavors to penetrate. Serve with hot rice.

(Featured in the Pacific Islands Fishery News, December 1988 and Winter 2008)

Uku Florentine with Seafood Béarnaise SauceCourtesy of Chef/Owner D. K. Kodama, Sansei Seafood Restaurant & Sushi Bar, Waikiki and Maui

Serves 2

Ingredients

2 fillets fresh uku (grey snapper), fillet cut, pin bones removed

Kosher salt & pepper, to taste2 tbsp flour1 cup fresh spinach leavesSeafood Béarnaise Sauce2 cups clarified butter (melted butter with

the whey liquids removed)¼ cup red wine vinegar2 tsp shallot, minced2 tsp whole dried tarragon leaves4 egg yolks¼ lemon, for juicingSalt & pepper, to taste¼ cup crab meat, cooked¼ cup shrimp meat, cooked and chopped

Melt one pound of unsalted butter in a sauce pot over low heat. Skim off and save the top clarified butter layer. Reserve warm. Meanwhile, heat the red wine vinegar, shallots and tarragon leaves to a slow simmer, and let reduce until the liquid evaporates and is absorbed into the shallots and tarragon leaves. Remove from heat and cool. Place egg yolks into a water double boiler that has been brought to a slow simmer. Whisk the egg yolks until it thickens in volume. Slowly drizzle in the clarified butter, while whisking continuously, to ensure a properly emulsified butter sauce. Add the tarragon reduction, lemon juice and season to taste with salt and pepper. Keep béarnaise sauce warm (not too hot or sauce will separate). Add the chopped seafood to the béarnaise sauce just prior to serving.

Preparation

Season snapper fillets on both sides. Then dust in flour. Heat sauté pan over a high heat, add oil and pan sear fillets to desired doneness. Transfer fillets onto heated serving plates, over a bed of spinach leaves. Reserve. Top the fish fillets with the béarnaise sauce. Serve.(Featured at the Western Pacific Regional Fishery Management Council booth at the 2006 NOAA Fish Fry and in the Pacific Islands Fishery News, Fall 2006.)

Sn

ap

pe

r R

ec

ipe

sGrey Snapper fillet


Ginger Steamed Uku on Okinawan Sweet Potatoes with Ogo Seaweed Ginger Tomato NageCourtesy of Executive Chef Eric Leterc, The Pacific Club, Honolulu

Serves 4

Ingredients

4 6-oz uku or snapper fillets2 oz fresh ginger, julienned

Nage2 cups chicken stock 6 oz unsalted butter1 cup vine-ripe tomato, diced 1 bunch Chiso leaves, julienned2 tbsp pickled ginger, chopped3 tbsp ogo (seaweed), choppedSalt, to taste

Okinawan Sweet Potatoes1½ Okinawan sweet potatoes2 oz fresh ginger2 cups heavy cream, warmedSalt, to taste

Preparation

Place fish on a perforated pan, and top with fresh ginger julienne. Place pan in a steamer or over boiling water to recreate a steaming environment. Cook about 6 minutes or until the fish is soft to the touch.

In a sauce pot, prepare the tomato nage. Heat the chicken stock to boiling. Then, using a whisk, add the unsalted butter, diced tomato, julienned Chiso leaves, pickled ginger, chopped ogo and seasoning. Keep the nage at a lower temperature as you add the ingredients and until the dish is served to maintain the fragrance of the ingredients.

Prepare the Okinawan sweet potato. Peel the potatoes and fresh ginger, and place them in a pot with cold water. Cook at medium to high heat until soft. Then put them through a vegetable mill or food processor. Mix the mashed potatoes to a semi-soft consistency by adding the hot cream. Season to taste.

Plating

Place the potatoes in the middle of the plate. Using a spoon or ladle, pour the nage around the potatoes. Finish by placing the uku filet on top.


For more Pacific Island recipes using snapper, see Oka Mauga O Alii with Cooked Taro or Green Bananas in the tuna section.

Pink Snapper fillet


Lobsters, Panulirus marginatus, P.

penicillatus

Hawaiian or Hawai‘i local: Ula

Chamoru or Guam local: Mahongang

Deep Sea Shrimp, Heterocarpusas sp.

CRUSTACEAN

Spiny Hawaiian Lobster BisqueCourtesy of the Maile Room, Kahala Hilton, Honolulu

Ingredients

5 spiny lobsters1 medium onion, chopped1 medium carrot, chopped2 leeks, chopped3 stalks celery, chopped1 clove garlic, minced½ cup parsley, chopped1 bunch thyme1 cup dry white wine1 bay leaf2 tbsp tomato paste6 peppercorns2 quarts fish stock1 bunch dry fennel¼ cup olive oil1 quart light cream3 cups tomatoes, choppedBrandy (optional)

Preparation

Clean lobsters and cut the meat of four into 1-inch pieces, reserving one lobster tail for presentation. Combine chopped onion, carrot, leeks, celery, and garlic with parsley and set aside. Prepare a spice bag by combining thyme, bay leaf, peppercorns and dry fennel. In a casserole dish, heat olive oil to the smoking point. Sauté lobster pieces about 10 minutes or until bright red. Pour in three quarters of the brandy and flame. Add diced vegetables and sauté for 10 minutes. Deglaze with white wine and reduce completely, then add tomato paste. Add tomatoes, spice bag, fish stock, salt and pepper. Bring mixture to a boil, reduce heat, simmer gently for 40 minutes. Strain through a China cap strainer, squeezing through all the vegetables and lobster meat. In a small saucepan, bring cream to a boil and reduce to half. Cut reserved lobster tail meat into small pieces. In a separate saucepan, sauté lobster tail meat. Flame with remaining brandy. Add lobster and stir in reduced cream. Adjust seasoning with salt and pepper to taste.

(Featured in the Pacific Islands Fishery News, November 1988)

Photo by James F. Schlais. From “Shrimping Hawaiian Style”. 1983. O‘ahu Magazine 7, no. 2:17.

Spiny Hawaiian Lobster


(For more Pacific Island recipes for crustaceans, see Naked Monchong with Crab Stuffing and Sautéed Vegetables in the Other Fish section)

Lobster a la Barbeque Courtesy of Sylvia Spalding, Western Pacific Regional Fishery Management Council staff member

Ingredients

Large lobster(s)ButterCognac

Preparation

Split lobster in half lengthwise. Add a dab of butter and a generous splash of cognac to each half. Lay on a hot grill until the flesh is cooked. Serve sizzling hot.

(Featured in the Pacific Islands Fishery News, Fall 1998)

Broiled Deep Sea Hawaiian Shrimp with Garlic and CapersIngredients

2 large cloves garlic¼ cup olive oil½ tsp dry basil2 lbs deep sea Hawaiian shrimp (heads off)¼ cup butter½ tsp dry mustard¼ cup lemon juice1 tbsp capers

Preparation

Brown chopped garlic in butter. Turn off heat and stir remaining ingredients into pan. Pour mixture over shrimp tails and broil, taking care not to overcook, about 3 minutes.(Featured in the Pacific Islands Fishery News, February 1990)

Deep Sea Hawaiian Shrimp Steamed with DillIngredients

½ cup dry white wine2 cloves coarsely chopped garlic3 lbs deep sea Hawaiian shrimp½ cup water1 tbsp dill weed2 tbsp butter

Preparation

Combine wine, water, garlic and dill weed in bottom of large pot. Cover and bring to boil. Add whole shrimp and steam several minutes. Remove shrimp to large bowl and reduce liquid by a third. Add butter, stir until melted and transfer to dipping bowls. Break shrimp open, enjoy the juice in the head portion, and dip the tail in sauce. Serve with french bread and lots of napkins.

(Featured in Pacific Islands Fishery News, February 1990)

Spread from American Samoa including a spiny lobster.


Bigeye scad, Selar crumenophthalmus

Hawaiian or Hawai‘i local: Akule, Hahalu

Chamoru or Guam local: Atulai

Octopus, Octopus cyanea, O. omatus

Hawaiian or Hawai‘i local: He‘e, Tako

Chamoru or Guam local: Gamson, Gumson

Dolphinfish, Coryphaena spp.

Hawaiian or Hawai‘i local: Mahimahi

Moonfish, Lampris spp.

Hawaiian or Hawai‘i local: Opah

Pomfret, Bramidae

Hawaiian or Hawai‘i local: Monchong

Shark, Lamnidae

Hawaiian or Hawai‘i local: Mano

Chamoru or Gaum local: Halu‘u

Gorilla ogo, Gracilaria salicornia

OTHER FISH

Bigeye scad from the Northern Mariana Islands

Dolphinfish or Mahimahi


Akule ala Fishery AttachéThis recipe, formerly known as Aji* ala Fishery Attaché, was developed by former Council fishery consultant Bob Iversen when he was the Fishery Attaché at the U. S. Embassy in Tokyo from 1980-1983.

Serves 4

Ingredients:

4 medium-sized fresh akule, cleaned but left whole for stuffing

1 medium onion, chopped2 green onion, chopped2 tomatoes, chopped¼ cup olive oil¼ white wine2 tbsp shoyu (soy sauce)

Preparation:

Make a marinade of olive oil, white wine and shoyu. Add the diced vegetables and marinate for at least for one hour. When ready to stuff, butterfly the akule fillets. Carefully pack the stomach cavity of each akule with the marinated vegetables. Place stuffed akule on a large piece of aluminum foil (about 12 x 24) that has been folded in half, so that foil is doubled. Pour the leftover liquid over the stuffed akule. Wrap up the foil around the fish and fold in all sides tightly so that no steam or juices escape. Bake in pre-heated oven at 350 degrees for about 15-20 minutes. Serve in foil with steamed rice on the side. * Aji is the Japanese name for akule.


Quick Octopus PupuCourtesy of the Captain Cook Hotel, Christmas Island; reprinted by permission from Hawaii Fishing News.

Serves 6

Ingredients

1 whole cleaned octopus (tako)1 cup of shoyu1 “finger” ginger root2 cloves garlic, choppedSugar, to tasteTabasco, to taste

Preparation

Boil the octopus until it turns red. Remove it from the pot, and cut the octopus into small pieces. Put the pieces into a serving bowl, and add shoyu (it should come to the same level as the octopus pieces). Add remaining ingredients, and serve.(Featured in the Pacific Islands Fishery News, Winter 2003)

Mahimahi ChowderIngredients

1 lb fresh mahi mahi fillet2 cups cubed, pared potatoes2 tsp salt½ tsp pepper3 slices bacon½ cup onion, chopped2 cups milk3 tbsp flour

Preparation

Cook potatoes in 2 cups water for 5 minutes. Cook bacon until crisp. Drain and crumble. Reserve drippings. Cook onion in drippings. Add crumbled bacon, onion, salt and pepper to potato mixture. Cut mahi mahi into 2-inch cubes, add to mixture and simmer for 5 minutes. Slowly blend milk into flour, add to chowder stirring constantly until mixture thickens.

(Featured in the Pacific Islands Fishery News, Summer 2004)

Dolphinfish fillet


Smoked Hawaiian Opah Tartare with Watercress Salad and Breadfruit & Taro CrispsCourtesy of Chef de Cuisine Jon Matsubara, Japengo, Waikiki

Serves 4

Ingredients

1 lb opah (moonfish) fillets, cut into 4-oz cubes ¾ cup mayonnaise1 tbsp Italian parsley, chopped1 tsp tarragon1 tsp chives3 tbsp Meyer lemon juice2 tbsp shallots, mincedWatercress SaladBreadfruit & Taro CrispsWatercress Salad1 bunch watercress, (pick most tender sprigs)1 lb cherry tomatoes cut in half 1 heirloom radish sliced thin on mandolin½ cup Meyer lemon juice1 cup olive oil

Mix lemon juice and olive oil with salt to taste. Mix all ingredients in a bowl.

Crisps1 sweet potato, peeled, sliced thin and soaked

in water1 breadfruit, skinned, sliced thin and soaked

in water1 taro, peeled, sliced thin and soaked in waterDry thoroughly and fry at 350 degrees.

Preparation

Brine fillets for 10 hours and smoke with keawe wood for 45 minutes. Cut fillets into small dice and mix all the ingredients into a bowl. Season to taste, if necessary. Serve with salad and crisps.

(Featured at the Western Pacific Regional Fishery Management Council booth at the 2012 NOAA Fish Fry and in the Pacific Islands Fishery News, Summer 2013)

Opah PupuServes 6-8

Ingredients

2 lbs opah belly, cut 1” x ½”

½ lb bacon strips, cut in thirds½ lb butter2 tsp garlic, chopped2 tbsp lemon juice2 tsp green onion, choppedToothpicks

Preparation

Wrap opah with bacon and secure with toothpick. Place wrapped fish in heated skillet. Turn when brown. In a separate skillet, heat butter until it starts to brown. Quickly add garlic, lemon juice, and green onion. Remove from stove. Place fish on platter and pour sauce over.


Misozuke OpahWhen preparing this recipe, seek the opah belly portion which is more marbled and flavorful than the top fillet portion.

Serves 4-5

Ingredients

2½ to 3 lbs opah fillets, sliced into 2-3 oz portions

Kosher salt 12 oz white miso3 oz mirin7 oz sugar1 tbsp fresh ginger root, finely chopped

Preparation

Salt fish portions with kosher salt, ½ tbsp per fillet, on both sides. Set aside for 60 minutes to draw out excess water. Combine white miso, mirin, sugar, and ginger root, and marinate fish for 2 days in refrigerator. Wipe marinade off with paper towel leaving light coating. Bake fish on a sheet pan at 350 degrees for 5-10 minutes on each side, or until fillets begin to brown.


Ot

he

r F

ish

Re

cip

es

Moonfish fillet


Tandoori Style Opah with Yogurt, Cucumber Sauce and Sweet Potato ChipsCourtesy of Professor Kusuma Cooray, Kapiolani Community College’s Culinary Institute of the Pacific

Serves 6 as an appetizer

Ingredients

1 lb opah fillet1 tsp minced garlic1 tsp minced gingerSalt2 tbsps plain yogurt1 tbsp tandoori paste* 3 tbsps melted butter6 sprigs Chinese parsleySweet potato chips

Sauce1 cup plain yogurt1 cucumber, peeled, seeded and coarsely grated1 tsp sugar½ tsp ground cuminSalt and lemon juice to taste

Mix all together, and refrigerate until ready to use.

Garnish12 slices of tomato1 small red onion thinly sliced and refreshed in

cold waterSalt, pepper and lemon juice to taste

Mix together when ready to use.

Preparation

Slice the fish diagonally into 1/2-inch thick slices (about 12 slices). Rub in the garlic and ginger with salt to taste. Refrigerate the fish for about 30 minutes.

Beat yogurt and tandoori paste together, and pour on the fish. Move the fish around to coat well with the tandoori mix. Cover and refrigerate 4 to 5 hours.

Place fish on a sheet pan, drizzle the butter on, and broil on high heat for 4 to 5 minutes until done.

Plating

Place 2 pieces of fish tandoori in the center of each plate. Drizzle yogurt sauce around the fish, and top each plate with the Garnish of dressed tomatoes and onion. Additionally, garnish with Chinese parsley sprigs and sweet potato chips.

*Tandoori paste can be found in Indian grocery stores. Wear gloves when using the product as it can stain your fingers.

(Featured at the Fishers Forum: Hawai‘i Seafood—Past, Present and Future, as part of the 148th meeting of the Western Pacific Regional Fishery Management Council, June 2010)

Moonfish


Naked Monchong with Crab Stuffing and Sautéed VegetablesCourtesy of Chef Nico Chaize, Nico’s at Pier 38, Honolulu

Serves 2

Ingredients

7 oz monchong (pomfret) fillet2 oz crabmeat1 onion2 stalks celery2 garlic cloves2 tbsp heavy cream3 tbsp bread crumbs2 tbsp butter1 zucchini1 carrot, shreddedJuice of 1 lemonPinch of salt, pepper and paprika

Preparation

Cook the crabmeat with half onion, the celery and the garlic. Finish with heavy cream and bread crumbs. Let the crab mix cool down. Cut a pouch into the monchong fillet and stuff it with crab mix. Add salt, pepper, and paprika, and sauté until brown. Then bake for 18 minutes at 350 degrees. Serve with butter and lemon juice. Garnish with sautéed succhini, carrots, the other onion half and garlic.

(Featured in the Pacific Islands Fishery News, Fall 2011)

Ot

he

r F

ish

Re

cip

es

Curried Monchong with Rice Pilaf and ChutneyCourtesy of Professor Kusuma Cooray, Kapiolani Community College’s Culinary Institute of the Pacific, Honolulu

Serves 6

Ingredients

1 1/2 lbs monchong fillet cut in 1-inch cubes1 tbsp olive oil or any cooking fat1/2 cup chopped onion1 tsp minced ginger1 tsp garlic1 stalk lemon grass, crushed1 1/2 tbsps curry powder (preferably Asian

curry powder for seafood)1 medium size tomato, chopped1 jalapeno pepper, seeded and sliced3/4 cup waterSaltJuice of 1 lemon (to taste)1 1/2 cups coconut milkRice pilafChutneyMint

Preparation

Heat the oil, add onion, and sauté to a light gold color. Add ginger, garlic and lemon grass, and sauté for 2 to 3 minutes. Add curry powder, tomato and jalapeno pepper. Stir in the water, and season with salt and lemon juice to taste. Cover and cook for 2 to 3 minutes.

Fold in the fish, and stir in the coconut milk. Simmer 4 to 5 minutes or until the fish is cooked through. For best results, cool the curry, place in the refrigerator overnight, bring to a boil, and serve.

Plating

Plate rice pilaf. Spoon the fish curry around. Place a spoonful of chutney beside the rice pilaf, and garnish with a sprig of mint.

(Featured at the Fishers Forum: Hawai‘i Seafood—Past, Present and Future, as part of the 148th meeting of the Western Pacific Regional Fishery Management Council, June 2010)

Pomfret fillet


Steam Fish - “The Easy Way” Courtesy of Senator Wadsworth Yee, Chair of the Western Pacific Regional Fishery Management Council, 1976-1986

Ingredients

Fresh fish, cleaned and scaledHawaiian saltGinger, slicedGreen onion, choppedDried turnip (chung choy), chopped1 tsp vegetable oilWhite pepperShoyu (soy sauce)Chinese parsley

Note: The amount of spices used depends on individual taste—a splash here and a dash there.

Preparation

Place fish in large bowl. If fish is too large, cut fish in half and place both halves in the bowl. Rub fish lightly with Hawaiian salt. Place ginger, green onion and dried turnip (chung choy) over fish and inside gut cavity. Sprinkle vegetable oil and a light shower of white pepper over fish. Fill a large pot with 1 ½ inches of water. Place the bowl of fish in pot and cover. Boil water for 5 to 8 minutes and then simmer for 10 to 15 minutes (longer for larger fish). When reducing the heat to simmer, sprinkle some soy sauce over the fish. Do not overcook as the fish will get tough. Experience will help you to judge how long you should cook your fish. Sprinkle Chinese parsley over the fish before serving. Not only will it enhance the appearance and taste, parsley is supposed to be good for people with high blood pressure.(Featured in the Pacific Islands Fishery News, Summer 2005)

Hawaiian Fish Stew

Courtesy of Barbara Gray and the State of Hawaii, Department of Business, Economic Development & Tourism, Honolulu

Serves 8

Ingredients

1½ lbs Hawaiian monchong (pomfret)1½ lbs any combination of ulua, mahi mahi, ono,

Hawaiian bottomfish or crustacean2 oz olive oil8 oz onion, coarsely chopped8 oz bell pepper, coarsely chopped1 garlic clove, minced3½ lbs whole tomatoes, coarsely chopped, drained8 oz dry white wine2 tsp salt1 tsp fresh thyme (or 1/4 tsp dried)1⁄4 tsp black pepper, coarsely ground2 bay leaves1 tsp parsley, minced

Preparation

Skin and bone fish. Cut into 1-inch cubes. Heat olive oil in a large skillet and sauté onion, bell pepper, and garlic until tender, about 2-3 minutes. Add tomatoes, white wine, half of the salt, thyme, black pepper and bay leaves, blend well. Bring to a boil, reduce heat and simmer uncovered, for 15 minutes or until slightly thickened. Sprinkle fish cubes with remaining salt. Place fish on top of sauce. Simmer, covered, for 10-15 minutes or until fish flakes easily with a fork. Sprinkle with minced parsley.


Pomfret


Lime-Soy Seafood MarinadeCourtesy of Paul Bartram, Western Pacific Regional Fishery Management Council contractor and former staff member

Ingredients

½ cup soy sauce½ cup olive oil¼ cup fresh lime juice2 tbsp sherry1 tbsp ginger, minced2 tbsp grated zest of lime

Preparation

Combine soy sauce, olive oil, lime juice, sherry, ginger and zest of lime. Blend well. Marinate fish for about an hour, turning occasionally. When broiling or barbecuing fish, baste frequently with the marinade. Any left-over marinade can be boiled in a sauce pan and poured over the cooked fish. Do not overcook the fish, it should be very soft, moist and tender on the inside.

(Featured in the Pacific Islands Fishery News, July 1989)

Chamoro-Style Fish Stew Courtesy of the Guam Fishermen’s Cooperative Association

Ingredients

2 lbs fish, sliced 2 inches thick½ onion, chopped¼ cup vinegar½ cup water1 clove garlic, chopped1 green pepper, chopped½ cup rich coconut milkSalt and pepper, to taste

Preparation

Place all ingredients, except coconut milk, in a kettle and cook for about 20 minutes on medium heat or until fish is cooked. Do not boil. Add coconut milk and remove from direct heat. Serve hot with steamed rice.(Featured in the Pacific Islands Fishery News, Fall 1999)

Shark Matelote Courtesy of Fishes of Polynesia by Raymond Bagnis et al.

Ingredients

1 small shark or several shark fillets2 tbsp parsley, chopped (reserve some for

garnish)1 medium yellow onion, chopped½ cup white wine1 garlic clove, minced2 tbsp butter2 tbsp oil1 sprig thyme4-5 bay leaves½ cup red wineFlourSalt and pepper, to taste

Preparation

Skin and remove the red muscles from a small shark. Cut fillets of white meat from the back, and then wash them thoroughly under a running tap to remove smell. Make a stock by simmering some finely chopped parsley and onion in a little white wine and water, for 15 minutes, and then strain. In a frying pan, brown a chopped shallot or onion and a clove of garlic in a mixture of butter and oil. Add the fillets, stock, thyme, a few bay leaves and a little red wine. Watch the fillets carefully as shark meat tends to flake apart when overcooked. Remove the fish when it seems properly cooked, and thicken the sauce with some butter and flour to a consistency that will stick to the back of a spoon. Salt sparingly and pepper. Arrange the fillets on a serving dish then cover them with the sauce and sprinkle with chopped parsley. Serve with fried croutons and boiled potatoes.


Ot

he

r F

ish

Re

cip

es


Gorilla Ogo CakeCourtesy of Dr. Isabella Aiona Abbott, University of Hawai‘i at Manoa, Honolulu

Ingredients

1¼ cups salad oil (Canola)2 cups white sugar2 eggsIn a blender bowl, cream ingredients well.

2 cups grated carrots (chopped fresh) or crushed pineapple

1 cup washed, scrubbed and finely chopped gorilla ogoAdd to creamed mixture.

2½ cups flour1 tsp baking soda1 tsp baking powder½ tsp salt1 tsp cinnamon1 cup chopped walnutsMix together and stir into blender bowl mixture.

Preparation

Grease loaf pan (13 x 9 x 2 inches) with butter and dust lightly with four. Pour blender bowl mixture into loaf pan. Bake 45 to 50 minutes at 300 to 325

degrees. Test with toothpick, which should come out clean when done. Cool loaf and slice.

(Featured in Pacific Islands Fishery News, Summer 2008)

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Gorilla ogo (Gracilaria salicornia) is an invasive alien seaweed species from the Philippines that is threatening both coral and native seaweed of cultural and subsistence importance to Hawaiians. The seaweed was intentionally released in waters off O‘ahu and Moloka‘i in the 1970s by researchers who erroneously believed that it would be a good source of agar, a seaweed extract used as a solidifying agent in everything from ice cream to eye cream. In 2004, it reportedly made up 11 to 60 percent of the bottom cover of O‘ahu’s south shore.

<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Island-Style Fish ChowderCourtesy of the Guam Fishermen’s Cooperative Association

Ingredients

1 to 1½ lb local fish4 medium potatoes, peeled and diced2 to 3 onions, peeled and dicedBlack pepper, to tasteJuice of half a lemon2 to 3 tbsp soy sauce1 hot pepper, minced (optional)Pinch of thymeSalt, to taste1 cup coconut milk1 cup light cream or evaporated milkCorn starch (optional)Green onions, minced

Preparation

Cut fish into small cubes, removing all bones. Place fish in a pot and cook until medium well (about 5 minutes). Immediately remove from heat. Drain and save stock. Sauté onions in pan, add water to cover potatoes and boil until tender. Drain part of the potato water. Add fish stock (total liquid should be above all ingredients), fish cubes, spices, soy sauce and lemon. Cook at medium-high heat for 1 minute. Add milk and let come to a quick boil (optional, add liquefied cornstarch to desired consistency or simmer to overcook the potatoes). Remove from heat. Add green onions. Serve with French bread, crackers or rice.(Featured in the Pacific Islands Fishery News, Summer 2001)


Connect with the Council on the social network. Keep up with the

Western Pacific and Council meetings and actions. How?

Like us on Facebook facebook.com/wprfmc

Follow us on Twitter @wpcouncil

Check us out on YouTube and Vimeo youtube.com/wpcouncil

vimeo.com/wprfmc

Visit our websites wpcouncil.org ahamoku.org

AREAS MANAGED BY THE WESTERN PACIFIC REGIONAL FISHERY MANAGEMENT COUNCIL


Fis

h F

or

ev

er

Fa

vo

rit

es

Hawai‘iAmerican Samoa

Guam Northern Mariana

Islands

Western PacificRegional Fishery Management Council1164 Bishop Street Suite 1400Honolulu, HI 96813www.wpcouncil.org

ISBN 978-1-937863-17-3

Documents

F ish F orever F